Step 1

In a large Dutch oven or heavy pot like this one, heat 2 tbsp olive oil over medium heat until shimmering but not smoking. Add onions and garlic. Cook 4 minutes, stirring regularly, until fragrant.

Step 2

Add ground turkey, and cook stirring regularly until browned (or fully cooked through). Season with salt and pepper.

Step 3

Add broth, water, Pomi tomato sauce, bay leaves, oregano, paprika, and sugar. Stir to combine.

Step 4

Bring to a boil for 4 minutes, then turn heat to low. Cover and cook for 15 more minutes.

Step 5

Uncover, add pasta, and raise the heat and cook according to package until pasta reaches al dante. Stir in parsley and basil.

Step 6

Make the ricotta-Parmesan topping. In a small bowl, combine ricotta cheese, Parmesan and 1 tbsp olive oil. Mix

Step 7

Transfer lasanga soup to serving bowls. Top each bowl with a sprinkle of mozzarella and the ricotta-Parmesan topping. Enjoy hot.